Low Sodium Dum Aloo

Indulge in the rich, aromatic flavors of Low Sodium Dum Aloo, a healthier twist on the traditional North Indian favorite. This recipe transforms tender baby potatoes into a celebration of spices, simmered in a tangy tomato-yogurt gravy that’s low in sodium but high in flavor. Featuring a harmonious blend of cumin, turmeric, coriander, and garam masala, this dish delivers authentic taste without added salt. Perfectly pricked potatoes absorb every ounce of this luscious gravy, while a garnish of fresh cilantro adds a burst of freshness. Ready in just 50 minutes, this wholesome vegetarian delight pairs beautifully with soft naan, roti, or fragrant steamed rice, making it an ideal meal for anyone seeking a heart-healthy and satisfying option.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes
• 1 cup Plain yogurt
• 0.5 cup Tomato puree
• 1 medium Onion (finely chopped)
• 3 medium Garlic cloves
• 1 teaspoon Ginger (grated)
• 0.5 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Cilantro (fresh, chopped)
• 2 tablespoons Cooking oil
• 0.25 teaspoon Asafoetida (hing)
• 0.5 teaspoon Salt (low sodium)
• 1 cup Water

Directions

Step 1

1. Wash the baby potatoes thoroughly and boil them in a pot of water until they are fork-tender. This should take about 10-12 minutes. Drain and let them cool slightly, then peel and prick them all over with a fork to allow the spices to penetrate better.

Step 2

2. In a large pan, heat oil over medium heat. Add cumin seeds and allow them to sizzle for a few seconds before adding asafoetida.

Step 3

3. Add the finely chopped onion to the pan and sauté until it turns golden brown, about 5-6 minutes.

Step 4

4. Add grated ginger and minced garlic to the pan and sauté for an additional 1-2 minutes until the raw smell disappears.

Step 5

5. Stir in turmeric powder, red chili powder, and coriander powder. Cook for about 30 seconds to roast the spices lightly.

Step 6

6. Lower the heat and add the tomato puree. Cook for 3-4 minutes until the tomato mixture is well-incorporated and the oil starts to separate from it.

Step 7

7. Reduce the heat to low and slowly stir in the yogurt. Mix continuously to prevent curdling. Cook for another 3-4 minutes.

Step 8

8. Add the peeled and pricked potatoes to the pan. Mix them gently to coat with the gravy.

Step 9

9. Pour in the water, season with low-sodium salt, and let it simmer on low heat for about 10 minutes, allowing the potatoes to absorb the flavors.

Step 10

10. Sprinkle garam masala over the top, mix well, and turn off the heat after a minute.

Step 11

11. Garnish with freshly chopped cilantro before serving. Serve hot with roti, naan, or steamed rice.

Nutrition Facts

Serving size	(1274.0g)

Amount per serving	% Daily Value*
Calories	913.7

Total Fat 33.3g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 14.7mg	0%
Sodium 581.1mg	0%
Total Carbohydrate 136.1g	0%
Dietary Fiber 13.6g	0%
Total Sugars 32.0g
Protein 28.6g	0%

Vitamin D 117.6IU	0%
Calcium 634.2mg	0%
Iron 8.9mg	0%
Potassium 3573.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 11.9%

Carbs: 56.8%